Kuttu Aloo Cheela- A delicious low fat Buckwheat and potato pancake- Fasting Recipe
Kuttu Aloo Cheela is healthy Gluten free breakfast/ lunch recipe . You can have this as a any time healthy snack or use this during any religious fast or celebration. Its very healthy and filling recipe. During fast most often we make poori and pakora’s but this can be made with few drops of oil or ghee and if you make on a nonstick pan then easily make it oil free too.
During Navratri, Janmashtami, Ekadashi and other religious fast we use singhoda, rajgiri, sabudana, samo and buckwheat to make snacks and main course recipe. All these millets, seeds and grains are very healthy and most of them are protein and calcium rich as well as gluten free. So we have to include them often in our regular meal, no need to limit these only for fasting days.
Buckwheat is actually a seed with the properties of a grain. It is heart healthy and considered as a super food. Rich in protein, Magnesium , fiber ,calcium, Iron and loaded with antioxidants. It is also diabetic friendly thus mange the blood sugar levels.
Try these fast recipes-
- Samak aloo ki tikki
- Kuttu ke dahivada
- Sabudana thalipeth
- Aloo Ka halwa
- Pumpkin Raita
- Lauki ka halwa
- Rajgiri ka batata vada
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PrintKuttu Aloo Cheela
Gluten Free Buckwheat and potato pancake for Navaratri Fasting Course Breakfast, Lunch, Lunch box RecipeCuisine North Indian CuisineKeyword Buckwheat, Kuttu, kuttu ka cheela, kuttu recipe, Navratri fasting recipes, vrat ka cheela, vrat ka khana Prep Time 5 minutesCook Time 10 minutes Servings 6 Cheela Author Anjana ChaturvediIngredients
- 1 cup Kuttu aata/ Buckwheat flour
- 1 cup Potatoes / Aloo grated
- to taste Sendha Namak /Rock Salt
- 3/4 tsp Pepper Powder / Kali Mirch
- 3/4 tsp Cumin Seeds / Sabut Jeera
- 1 tbsp Green Chillies / Hari Mirch optional
- pinch Asafoetida / Hing powder
- 4 tsp Ghee/ Oil to roast
- 4 tbsp fresh coriander optional
- 1 tsp sesame seeds /til
Instructions
- Peel and grate potato and keep dipped in water to avoid oxidation
- Take a big bowl and add kuttu/ buckwheat and add water to make a medium thick batter.(You may need 3/4 to 1 cup water depending on the quality of your kuttu aata)
- Now whisk it well for 2 minutes.
- Add all the spices , sesame seeds, green chili, coriander and the grated potato in the batter.(check notes )
- Cover and rest it for a minute .
- Now check the consistency of the batter , it should be thinner then the besan pudla batter.
- If the batter will be thick then the cheela will be thicker too.
- Now heat a nonstick or cast iron tawa and grease with few drops of oil or ghee.
- Now add a ladle full of batter on the medium hot tawa and spread as thin as you can.
- Cook on medium heat till it dries up from the top.
- Spread some ghee or oil on top and flip gently.
- Cook on medium to low heat so it get cooked properly.
- It takes little extra time to cook as compared to the besan chilla so cook properly else it may remain raw from inside.
- Remove from the tawa when done from both the sides.
- Serve hot kuttu chilla with vrat ki green chutney and aam papad chutney.
Notes
Notes-- If you want to avoid using potato then you can use grated- sweet potato, lauki/ bottle gourd, cucumber, yellow pumpkin or boiled grated raw banana.
- can also make plain without using any vegetable.
- addition of green chili and coriander is optional.
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